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Spaghetti, herb and Parmesan omelette

Name: Spaghetti, herb and Parmesan omelette
Yield: For 2 people
Cuisine: Italian recipes
Ingredients: 30g spaghetti; Knob of butter; 6 medium free-range eggs; 25g Parmesan (or vegetarian alternative), finely grated, plus extra to serve; Handful of chopped fresh summer herbs such as chives and parsley; ½ red chilli, deseeded and thinly sliced; Handful of watercress to serve

Published: 30 Jun 11
Updated: 18 Mar 24

This isn’t your standard spaghetti recipe, but it sure tastes good. Serve with a large handful of watercress for an extra peppery punch.

Easy
July 2011

Test kitchen approved

For 2 people
Ready in 20 minutes

This isn’t your standard spaghetti recipe, but it sure tastes good. Serve with a large handful of watercress for an extra peppery punch.

Vegetarian recipes

Nutrition: per serving

Calories: 438kcals
Fat: 30.4g (11.6g saturated)
Protein: 0.9g
Carbohydrates: 11.6g (0.9g sugars)
Fibre: 1.8g
Salt: 1.2g

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Ingredients

30g spaghetti
Knob of butter
6 medium free-range eggs
25g Parmesan (or vegetarian alternative), finely grated, plus extra to serve
Handful of chopped fresh summer herbs such as chives and parsley
½ red chilli, deseeded and thinly sliced
Handful of watercress to serve

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Method

Cook the spaghetti in boiling salted water for 10 minutes or until al dente. Drain, then refresh under cold water and drain again.
Heat a sauté pan over a high heat and melt half the butter. Add half the spaghetti and cook, stirring, until it begins to crisp.
Whisk 3 of the eggs in a jug with a little seasoning, adding half the Parmesan, half the herbs and half the chilli. Pour into the pan, stir well, then cook for 2 minutes until beginning to set in the centre.

Fold the omelette, then slide onto a warmed serving plate. Keep it warm while you repeat with the rest of the butter, pasta, eggs, cheese, herbs and chilli. Serve topped with watercress and the extra Parmesan.